Blackberry Recipe

jkrug · Jan 30, 2017

I have about 25-30 lbs of blackberries I have been saving up to make a wine with. Does anyone have a recipe that they would recommend? Hoping to get about 5 gallons out of the blackberries. Thanks.

jkrug · Feb 1, 2017

I am wondering how much water to add to this. I plan to go with a basic recipe. Also what yeast would work best?

Tnuscan · Feb 1, 2017

I would use as little as posible, make sure you have some calcium carbonate on hand and dial in the acid levels.

Kraffty · Feb 1, 2017

This has been reposted many times as a great thread on blackberry, long read but worth it.
Mike

http://www.winemakingtalk.com/forum/showthread.php?t=38273&highlight=blackberry

Tnuscan · Feb 1, 2017

I would probably use 71B-1122 yeast its supposed to reduce malic(I think) around 20 to 40%. I would try and adjust before ferment. I don't like adding cal-carb. as too much can impart a off flavor. After ferm., there is potassium bicarbonate. It will depend on the acid level of the BB.

I followed a recipe as I always had done and one season the berries I had were crazy acidic after I had finished. That's actually what got me to start making posts 2 years ago.

Tnuscan · Feb 1, 2017

Especially pay attention to post #19 by Turock, I'm having to use Potassium BiCarbonate on a wine right now. There's a certian amount you can use before you go overboard and I can't find where I read about this, but I remember it wasn't much.